Save Crisp, twice-baked Italian cookies packed with tart dried cranberries, crunchy pistachios, and sweet white chocolate, perfect for dipping in coffee or gifting. No dough chilling required for this easy recipe.
This recipe quickly became a favorite in my family for holiday gifting and cozy breakfasts.
Ingredients
- Dry Ingredients: 2 cups (250 g) all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt
- Wet Ingredients: 2/3 cup (135 g) granulated sugar, 1/2 cup (115 g) unsalted butter, melted and slightly cooled, 2 large eggs, 2 teaspoons pure vanilla extract
- Add-ins: 3/4 cup (100 g) shelled pistachios, roughly chopped, 3/4 cup (90 g) dried cranberries, 3/4 cup (130 g) white chocolate chips or chopped white chocolate, divided
Instructions
- Preheat oven:
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking powder, and salt.
- Mix wet ingredients:
- In a large bowl, whisk sugar, melted butter, eggs, and vanilla until smooth.
- Combine mixtures:
- Add dry ingredients to the wet mixture; stir until just combined (do not overmix).
- Add add-ins:
- Fold in pistachios, cranberries, and half of the white chocolate.
- Shape dough:
- Divide dough in half. On prepared baking sheet, shape each half into a log about 12 inches long and 2.5 inches wide. Flatten tops slightly.
- Bake logs:
- Bake for 25 28 minutes, until logs are golden and firm. Remove from oven; let cool 10 minutes.
- Slice logs:
- Using a serrated knife, slice logs diagonally into 3/4-inch thick pieces.
- Bake biscotti:
- Arrange slices cut-side down on the baking sheet. Bake for 8 10 minutes, flip, then bake another 6 8 minutes, until crisp and lightly golden.
- Cool:
- Cool completely on a wire rack.
- Drizzle chocolate:
- Melt remaining white chocolate and drizzle over cooled biscotti. Let set before serving.
Save These biscotti always bring joy when shared with family and friends over warm drinks.
Notes
Swap pistachios for almonds or hazelnuts if desired. Delicious dipped in coffee or tea.
Required Tools
Mixing bowls, whisk, spatula, large baking sheet, parchment paper, serrated knife, wire rack
Nutritional Information
Calories: 140 per serving. Total Fat: 6 g. Carbohydrates: 20 g. Protein: 2 g.
Save Enjoy these biscotti fresh or store them to savor throughout the week.
Cooking Questions & Answers
- → What makes biscotti crisp?
Biscotti are twice-baked, which removes moisture and creates a firm, crunchy texture perfect for dipping.
- → Can pistachios be substituted?
Yes, almonds or hazelnuts can be used instead for a different nutty flavor and texture.
- → Is chilling the dough necessary?
This dough requires no chilling, making it quick to prepare and bake.
- → How should these treats be stored?
Store in an airtight container at room temperature to maintain crispness for up to two weeks.
- → Can white chocolate be melted for topping?
Yes, melting and drizzling white chocolate over cooled biscotti adds a sweet finishing touch.
- → What beverages pair best with these biscotti?
They are excellent alongside coffee or tea, enhancing the overall tasting experience.